Good bread is made from simple ingredients: flour, water, a little salt and a little yeast or sourdough. What separates good bread from great bread however, is a fifth ingredient. Time.

‘Philllippa Grogan Phillippa’s Home Baking’


We make doughs traditionally, leaving them to ripen in their own time, sometimes for up to two days. We do not accelerate the proving process by adding ascorbic acid (vitamin C) or extra gluten or malt.

Slow, natural proving is essential for achieving distinctive taste and texture. It allows remarkably complex flavours to develop from very simple ingredients: just flour, water, a little salt, and a small amount of yeast or sourdough starter.


Enjoy the unique character of every loaf.

A note on the digestibility of wheat.

The slow fermentation that is encouraged during a traditional bread making process, breaks wheat down into more digestible components which means that those who believe they are intolerant to wheat may be able to consume the crumb of traditionally made bread. The interior crumb, does not have wheat dust which is naturally present in the atmosphere of a bakery and inevitably settles on the crust.


We recommend storing our bread in perforated cellophane, calico or a paper bag in a cool, dry place. If the loaf is enclosed, the crust may become damp from the retained moisture and after a day or two, mould will develop unless stored in the fridge for toast. However, it can be successfully frozen in an airtight bag.

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